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Mushroom Risotto-Style Rice and Grains

A delectable combination of mushrooms, butter, and Parmesan cheese makes this recipe a creamy delight. Best of all, you can have all this flavor in just 20 minutes!

15m
Prep Time
20m
Total Time
3
Servings
INGREDIENTS
  • 1/2 ounce dried mushrooms
  • 2 tablespoons butter
  • 1 cup sliced fresh mushrooms, such as button, cremini, or shiitake
  • 1 shallot, finely chopped
  • 1 clove finely chopped garlic
  • 1/3 cup dry white wine
  • 1/2 cup heavy whipping cream
  • 1 (8.5-ounce) package SEEDS OF CHANGE®
  • 1/4 cup freshly grated Parmesan cheese
  • 2 tablespoons chopped fresh chives
DIRECTIONS

In small bowl, soak dried mushrooms in very hot water about 10 minutes or until softened. Drain; pat dry. Chop into 1/4-inch pieces.

In 10-inch nonstick skillet, melt butter over medium heat. Cook and stir fresh mushrooms, shallot and garlic 5 minutes or until tender.

Stir in wine; increase heat. Boil 2 minutes or until all liquid is slightly thickened. Stir in whipping cream and SEEDS OF CHANGE® Quinoa & Brown Rice with Garlic.

Reduce heat. Simmer uncovered 2 to 3 minutes or until rice is heated through and mixture is creamy. Stir in cheese. Divide among 3 bowls; sprinkle with chives.

NUTRITIONAL INFORMATION
Calories
420
Total Fat
25g / 38%
Saturated Fat
15g / 75%
Trans Fat
0
Sodium
390mg / 16%
Carbohydrates
35g / 12%
Dietary Fiber
3g / 12%
Sugars
2g
Protein
9g